Adding another vegetarian dish to our list of 292 evening meals in 2020, this salad combined blanched kale topped with the sweet, nutty taste of butternut squash roasted in pomegranate molasses, finished with toasted almond slivers.  

The recipe appeared on Olive Magazine's website in August 2015.  It went down to mixed reviews at our dinner table and is probably best described as looking better than it tasted.